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While the horses are running practice laps for the 138th Kentucky Derby, executive chef Laurent Géroli of the English Grill in Louisville's historic Brown Hotel is getting ready for a culinary Winner's Circle. He has developed a flavorful combination of regional ingredients and his own interpretations on classic Kentucky dishes.
Seared Gulf Black Grouper with Kentucky country ham, white bean ragoût and whole grain mustard velouté
Serves: 6 people
(6) 6oz. Grouper Filets
12oz. Kentucky Country Ham - Finely diced
1lb. Pre-Cooked Cannellini Beans
1 Tbsp Minced Garlic
1 Tbsp Minced Shallot
2 Tbsp Chopped Rosemary
3 Tbsp Whole Grain Mustard
1 Cup Chicken Stock
3 Tbsp Cream
Salt & Pepper
Season the fish with salt and pepper. Dredge in flour and sear skin side down in a hot sauté pan with grape seed oil. Place in oven at 375 degrees for 8-10 minutes until fish flakes and is fully cooked.
In a sauté pan, caramelize the country ham with the garlic and shallot. Add chicken stock and cream. Reduce by half. Add roux and mustard to thicken sauce and season with salt, pepper and herbs. Mix in the beans and continue to cook until hot. Plate the ragout on the plate with the fish on top. Pour sauce around and garnish with parsley sprigs.